Fillets of Leveret Vendome

Ingredients

• Hare fillets
• Filets mignons
• Truffles
• Hare forcemeat
• Raw forcemeat
• Butter
• Mushrooms
• 150 grammes truffles
• Cognac
• Sauce Poivrade
• Chestnut purée

Instructions

1. Flatten the fillets lightly and contise them with truffles.
2. Roll them around buttered baba moulds and tie them with a few turns of thread so as to form rings; poach them gently.
3. Separately, spread hare forcemeat one centimetre thick on a buttered plaque and poach it in the étuve or at the mouth of the oven.
4. Cut the forcemeat with a plain cutter of the same size as the rings of fillet.
5. Place a ring on each round of forcemeat, fixing it with a little raw forcemeat.
6. Cut the filets mignons into escalopes and toss them briskly in butter with as many mushrooms and 150 grammes of truffles, both raw and sliced.
7. Deglaze the pan with a dash of cognac and the poaching liquor of the ringed fillets, add a little sauce Poivrade and mount the sauce with butter.
8. Mix into the sauce the escalopes of filets mignons, the mushrooms and the truffles.
9. Dress the rings of fillet in a crown on a round dish and fill them with this garnish.
10. Serve separately a sauceboat of sauce Poivrade and a timbale of chestnut purée.